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Benlai Shun Qingzhen Old Beijing Copper Hotpot (Hengfu Road Head Office, 27 Years of Tradition)

Hot pot · ⭐ 4.1

Second floor, Meizhou Building, No. 338 Hengfu Road

Dishes

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  Hand-Pressed Fresh Beef Tenderloin

  Fresh beef from the shoulder blade, hand-cut for tender texture, ideal for hot pot or grilling.
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  Traditional Hand-Cut Fresh Lamb

  Traditional hand-cut fresh lamb uses fresh leg or shoulder meat, sliced thin to preserve natural texture and tenderness. Cooked briefly in boiling water or quickly stir-fried to maintain its fresh flavor.
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  Traditional Sesame Paste

  Traditional sesame sauce is a Chinese seasoning paste made from sesame paste, enhanced with garlic paste, coriander, and other ingredients. It has a bright yellow color and a smooth texture, serving as a dipping sauce for hot pot or boiled meats, as well as a dressing for cold dishes or a flavor enhancer in cooking, adding a rich, nutty aroma and taste to the dish.
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  Small Fat Sheep Brick

  A dish made by marinating lamb and pressing it into a brick shape, then grilling or pan-frying until tender and fragrant.
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  Fresh Hand-Cut Upper Back

  Hand-cut fresh top blade is a dish made primarily from fresh beef top blade meat, meticulously sliced by hand. The top blade is located at the rear of the cow's shoulder and neck, on both sides of the spine, with alternating layers of fat and lean meat, resulting in a tender and juicy texture. It is typically cooked using simple methods such as pan-frying, grilling, or stir-frying to preserve the natural flavor of the meat.
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  Beijing Roast Duck

  A classic Chinese dish featuring crispy-skinned duck served with pancakes, hoisin sauce, scallions, and cucumber strips.
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  Benlai Shun Special Lamb Skewers

  Premium lamb chunks marinated in secret spices and grilled over charcoal, resulting in tender, juicy, and aromatic skewers.
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  Hot Pot Lamb

  Hot pot mutton is a dish primarily made with thin slices of lamb, cooked by quickly boiling in a hot pot. Fresh and tender lamb is sliced thinly and briefly cooked in the hot pot to maintain its soft texture. It is usually served with various vegetables and seasonings, offering a delicious and fresh taste.
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  Sweet Pickled Garlic

  Sugarcane garlic is a traditional Chinese side dish made primarily from fresh garlic. The preparation involves soaking and drying the garlic cloves, then marinating them with sugar, vinegar, and other seasonings until the cloves become transparent and take on an amber color. Sugarcane garlic has a crisp texture and a sweet yet slightly sour taste.
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  Classic Beef Steak

  Classic beef slices are marinated with soy sauce, cooking wine, and sugar, then stir-fried quickly with onions and green peppers to retain tenderness and absorb flavors.
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  Lamb Pie

  Lamb pie made with flour-based pastry, filled with a mixture of lamb, onion, ginger, and scallions, then rolled, stuffed, and cooked by frying or baking.
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  Sesame Flatbread

  Sesame flatbread is a traditional Chinese pastry made primarily from flour and leavened with yeast to form the dough. It is sprinkled with black sesame seeds on the surface and baked until the aroma of sesame fills the air. The crust is golden and crispy, while the inside is soft and flaky, making it suitable to be paired with various fillings or enjoyed alone—it's an excellent choice for breakfast or afternoon tea.

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